Shiitaki Mushrooms with Curry Spices

SHIITAKE MUSHROOM CURRY

Serves 4

1 Onion, minced
2 Tbsp. light peanut or other oil
1 12-oz can of Thai coconut milk
1 16-oz can of crushed tomatoes or 1# fresh ones, in season
3 Tbsp. GOOD THYME SHIITAKE MUSHROOMS CURRY SPICE MIX
2 cloves garlic, minced
1# cooked lamb, chicken, or fish, or your favorite steamed vegetables sea salt and pepper to taste

Simmer coconut milk, tomato, garlic, and Shiitake/curry blend 15 min. Meanwhile, saute onion until golden in oil. Add cubed lamb, chicken, fish or vegetables to the sauce and simmer another 5-10 min. to blend flavors. Salt and pepper to taste, and serve with Basmati Rice, chutney, and your favorite plain yogurt. Serves 4.
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POLENTA
with GOOD THYME HERB & MUSHROOM BLENDS

1 cup polenta
2 cups water and 2 cups chicken stock (or one 14- oz can)
2 tsp salt
2 Tbsp. butter
1 Tbsp. GOOD THYME Herb/Mushroom Blend
** They are each great in polenta, and will give a different accent
1/4 cup grated parmesan
Optional half and half for richer, creamier polenta


Bring water, salt, butter and stock to a boil, add herbs, then add polenta in a steady stream, whisking constantly. At the boil, turn to low heat and simmer for 20 or more minutes, stirring as necessary to keep from sticking. Add Parmesan and serve soft and hot or: Pour into a buttered mold or cookie sheet, sprinkle with parmesan and allow to cool and set. Cut into slices or any shape and serve warm. It can be reheated in oven, broiler or microwave.

For a richer effect, add 1/4 cup half-n-half and stir till creamy. Serve as an accompaniment to stews, grilled meats or vegetables.


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REAL-TIME RISOTTO
with Porcini Mushrooms and Mushroom Herb Blend

Serves 4 as a side dish, two or three as main course.

A Small handful of dried porcini (boletus) mushrooms soaked in 1/4 cup water
One med. red onion, finely-diced
–1 Tbsp. butter and one Tbsp. olive oil
1 cup Italian Arborio Rice
14-oz can of chicken broth, or 1-3/4 cup homemade stock
1/4 cup of dry white wine (total of two cups liquid, with the stock)
One Tbsp. Good Thyme Herb Co Mushroom and Herb Blend (any one will do)
One clove garlic, minced very fine
1/4 tsp. salt, or to taste
1/4 cup grated parmesan cheese


Soak dried mushrooms in water and set aside.

In a heavy cast iron or non-stick fry pan, saute' the onion in the butter and olive oil on medium heat until just golden, 3-4 minutes. Add the rice and saute' together another 3 minutes, stirring to coat rice evenly with oil. Meanwhile heat the stock and wine in another pan or microwave. Add half the hot stock, Mushroom/ Herb Blend, garlic and salt, and stir for a few moments to blend. Chop and add the porcini mushrooms, with their soaking liquid if it’s not bitter. Add the remaining stock, stir well, cover and cook for another 10-12 minutes, stirring often. The rice should be creamy but still firm and chewy. Stir in half the parmesan, turn onto warmed serving plate, and garnish with the remaining parmesan.
For a nourishing and easy main dish, here are options to add to the rice as it cooks:
–Sauteed domestic mushrooms
–Roasted peppers
–Shrimp
–Tomatoes
–Sausage
–Your favorite vegetables
–Diced chicken
–Sliced kale or chard
–Tofu
–Pinenuts or walnuts



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FOR THE COOK WHO LOVES TO CREATE IN THE KITCHEN

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FOR ANY COOK

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Good Thyme Herb Company, Post Office Box 975,
Mendocino, California 95460
Phone: (707) 964-0509
e-mail: herbs@goodthyme.com